Chicken Shoyu Ramen

Step 4: Make the tare

  • Shoyu tare

    • soy sauce
      300 g
    • mirin
      40 g
    • kombu
      10 g
    • bonito flakes
      10 g

Set a container over a scale and add the soy sauce, kombu, and mirin. Put a lid over the top and set it in the fridge to cold steep for at least 6 hours or up to 2 days.

  • Cold steeping gets you the best flavor. In a pinch, you could skip this step.

Pour the mixture into a pot and heat to 160°F/71°C, and hold there for about 10 minutes. Remove the kombu and add in the dashi flakes. Heat to 180°F/82°C and hold for 10 minutes being careful not to .

Strain the mixture into a jar or squirt bottle. Stores in the fridge indefinitely.

  • Use 30 g per 350 g of UNSALTED soup (~10%) If your soup has salt in it already, use less and adjust to taste.
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